Mary Taylor Castilla y Leon

The Castilla y Léon from Pedro Gonzalez Mittelbrunn is made entirely from Prieto Picudo, one of the ancient regional grapes that has slowly been making a comeback in the region thanks to Pedro’s efforts. The wine is fermented with native yeasts and raised in stainless steel. Castilla y Léon offers up a deep and impressively complex bouquet of dark berries, smoked meats, black tea, a lovely array of sweet botanicals, dark soil tones and plenty of upper register smokiness. On the palate the wine is deep, full-bodied, focused and complex, with an excellent core of fruit and soil undertow, firm tannins and lovely balance on the long and very promising finish. This will need a few years in the cellar to soften up its backend tannins, but it is going to be an excellent wine and is a stunning value! 2028-2055+.